86% of 109 customers recommend

In a Nutshell

The Fine Print

Expires 180 days after purchase.
Limit 1 per person. Limit 1 per order. Carryout and delivery only. Must call ahead to place order. Extra fee for delivery. Not valid for specials.
Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Chubby Charlie's Pizza

People enjoy sharing pizza with their friends because the circular shape reminds them of the rings they'll exchange in that evening's Friendship Commitment Ceremony. Circle around this Groupon.

$10 for $20 Worth of Pizza, Pasta, and Sandwiches

Paninis are $7, calzones are $8, fettuccine alfredo starts at $6, and gourmet pizzas start at $10, such as the Meat Lovers pizza, which chefs load with pepperoni, ham, sausage, bacon, and beef.

The menu features more than a dozen different traditional toppings, including one familiar to pizza lovers near and far: pepperoni. Peruse our guide to pepperoni for a satisfying slice of insight about an edible icon.

Pepperoni: A Crossing of Culinary Cultures

If you ask for pepperoni in Naples, you might be handed a bushel of bell peppers. Although the name may sound Italian, America’s second-most popular pizza topping (after cheese) caught on closer to home. Peperoni simply refers to the vegetable, the second p having sneaked into the blend of pork, beef, and spices sometime in the early 20th century when Italian-American butchers began adapting cured salami such as soppressata and salsiccia into a softer, smokier sausage. The process of making pepperoni is similar to that of any dry salami: a chef grinds the meat with spices that often include fennel, pepper, and paprika, then adds enough salt and lactic acid to preserve it at room temperature. After a brief period of fermentation, the sausage spends the next 12–20 days hanging to dry—pepperoni isn’t cooked unless it’s popped into the oven atop a blanket of mozzarella.

Although pepperoni is largely confined to the pizza parlor and the sub shop in most of the U.S., West Virginia’s state cuisine celebrates the pepperoni roll: an unassuming hunk of bread with a simple pepperoni filling baked inside. Italians who immigrated to work in the coal mines in the early 1900s found the rolls a quick, easy lunch that didn’t need refrigeration or reheating. Miners—and tailgaters—still enjoy them today, and they’re the spicy, slightly greasy lifeblood of several bakeries.

Tips

86% of 109 customers recommend

“The food was EXCELLENT and I will be back.”

T. A. 06/2013

“Friendly service, great food”

William H. 03/2013

“Good customer service and I had the panini it was really good. The pizza was good also.”